Another way to eat wild game

We started with marinated elk sirloin tip steak. The marinate was garlic heavy and included some cider vinegar. The cuts varied in size but had about a 4″ diameter and were about 1″ thick. We wrapped each piece with a slice of bacon. Try to stretch the the bacon around the meat so that as it cooks it will shrink around the meat. This will keep the meat dense allowing it to cook evenly and retain its juices.

A tooth pick will hold the bacon in place while it cooks. Sear on both sides watching carefully for flare ups from the bacon fat. Once seared elevate to top rack and place a pan of water under the meat. I added mesquite smoke pellets at this point. We also added thin slices of apples to the top and bottom of the filet’s. This added flavor and protected the filet’s from the heat. They roasted for about 25 minutes before they reached 140 degrees. Remove them from the grill and allow to rest under foil! The result was a  slow roasted, smoked piece of wild game that was as delectable as any prime rib, porterhouse or fillet Mignon I have ever had! The overall presentation of this meal was equally as impressive. Steamed brussel sprouts with a mild horseradish sauce, broccoli with cheese sauce for the brussel spout critics, green salad and garlic onion bread. This was probably a very healthy meal when it was done even though it was not our original intent. Yeah I know, but it was a pretty small portion of bacon.